Description

Delight in these festive Cranberry Orange Cookies that combine the tartness of dried cranberries with the bright citrus notes of fresh orange juice and zest. Soft, buttery, and slightly chewy, these cookies are perfect for holiday gatherings or a sweet snack any time of year. Optional add-ins like white chocolate chips or chopped nuts add extra texture and flavor, while a simple orange glaze adds a beautiful finishing touch.

Ingredients

Scale

For the Cookies

1 cup (227g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
2 tablespoons (30ml) fresh orange juice
1 tablespoon finely grated orange zest (about 1 large orange)
2 ½ cups (300g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (120g) dried cranberries, chopped

Optional Add-Ins

½ cup (85g) white chocolate chips (extra sweetness)
½ cup (60g) chopped pecans or walnuts (crunch)
Simple orange glaze for drizzling after baking (made with powdered sugar and orange juice)

Instructions

Preheat & Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Cream Butter & Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 2 to 3 minutes. This step creates a tender cookie texture.
Add Wet Ingredients: Beat in the large egg until fully incorporated. Then add the fresh orange juice and finely grated orange zest, mixing until evenly distributed throughout the batter for a bright citrus flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture while mixing on low speed, combining just until everything is incorporated. Avoid overmixing to keep the cookies tender.
Fold In Cranberries: Gently fold in the chopped dried cranberries. If desired, also fold in optional add-ins like white chocolate chips or chopped nuts to add sweetness and crunch.
Shape: Using a tablespoon, scoop portions of dough and roll them into balls. Place each ball on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Bake: Bake in the preheated oven for 10 to 12 minutes, until the edges of the cookies turn a light golden color and the centers remain soft and chewy.
Cool & Finish: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, drizzle with a simple orange glaze made from powdered sugar and orange juice for an extra burst of sweetness and a beautiful finish.

Notes

For best texture, do not overmix the dough once the flour is added to avoid tough cookies.
Ensure butter is softened to room temperature for easy creaming and a smoother dough.
Use fresh orange juice and zest for the brightest flavor, but bottled juice can be used in a pinch.
If using optional nuts, toast them lightly beforehand to enhance their flavor.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
To make the simple orange glaze, mix about ½ cup powdered sugar with 1 to 2 tablespoons of fresh orange juice until smooth and drizzle over cooled cookies.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cranberry orange cookies, holiday cookies, citrus cookies, dried cranberries, orange zest, white chocolate, nut cookies